With the cold rainy weather came our desire for warm soup. When Ree emailed this recipe out I knew we would have to try it. It was so delicious that we're making it again tonight. Our only tweak to the recipe was to add more potatoes. It was seriously good. And we doubled her recipe to have enough for 10 people which left us with exactly 1 bowl of leftover soup after everyone had 2-3 servings.
12 slices of thin bacon or 1 package, cut into roughly ½" pieces
2 medium onion, diced small
6 carrots, diced
6 celery stalks, diced
18 potatoes, peeled and diced (ours were small-medium)
16 cups chicken or vegetable broth (we used part water)
6 tbsp flour
2 cups milk
1 cup heavy cream
1 tsp salt
black pepper
1 tsp Cajun spice, if you want
2 tsp minced fresh parsley
2 cups grated cheese, your choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Using a potato masher or immersible blender, mash up about ½ of the pot, leaving part of it chunky. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
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